Pork Chops with Zucchini & Asparagus

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



Season pork chops with salt and pepper. Mix together mustard and cumin seeds; rub over pork chops on both sides. In large skillet, heat butter and half of the oil over medium-high heat; cook pork chops, turning once, until browned but still slightly pink in the middle, about 5 minutes. Transfer to plate; keep warm. Wipe out skillet.

Heat remaining oil in same skillet; cook zucchini and asparagus over medium-high heat, stirring often, until vegetables are tender but still slightly crisp, 4 to 6 minutes, adding garlic during last minute of cooking time. Remove pan from heat; stir in herbs. Serve pork chops with zucchini mixture.

Nutritional facts PER SERVING: about

  • Iron 5 mg
  • Fibre 4 g
  • Sodium 500 mg
  • Sugars 5 g
  • Protein 37 g
  • Calories 380
  • Total fat 22 g
  • Cholesterol 105 mg
  • Saturated fat 7 g
  • Total carbohydrate 9 g
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Lunch & Dinner

Pork Chops with Zucchini & Asparagus